Effect of Water Extract of Green Tea on the Quality and Shelf Life of Cooked Rice

녹차 물추출물이 쌀밥의 품질 및 저장성 향상에 미치는 효과

  • Roh, Hyun-Jeong (Department of Food and Nutrition, Wonkwang University) ;
  • Shin, Yong-Seo (Department of Agricultural Chemistry, Wonkwang University) ;
  • Lee, Kap-Sang (Department of Agricultural Chemistry, Wonkwang University) ;
  • Shin, Mee-Kyung (Department of Food and Nutrition, Wonkwang University)
  • 노현정 (원광대학교 식품영양학과) ;
  • 신용서 (원광대학교 농화학과) ;
  • 이갑상 (원광대학교 농화학과) ;
  • 신미경 (원광대학교 식품영양학과)
  • Published : 1996.06.30

Abstract

We investigated the effect of green tea extract (GTE) on the sensory properties, color value and shelf-life characteristics (pH, titratable acidity and total bacteria count) of cooked rice. Sensory attributes such as taste, flavor and overall acceptability were significantly higher in cooked rices prepared with 500, 1000 ppm of GTE than those of control group (p<0.01) but there was no significant difference among samples (p<0.01) in textural quality. Redness, yellowness and total color difference (${\Delta}E$) were higher when GTE was added. When cooked rice was putrefied, the values of pH, titratable acidity and total bacteria count were about 5.8, 0.3% and $10^8$ cfu/g, respectively. The shelf life of cooked rice was prolonged to 1-2 day by adding 500 and 1000 ppm of GTE as compared to control group.

Keywords

cooked rice;green tea;shelf-life